- 30 min
- 45 min
- 2 cups plain four
- 4 sachets Dr. Oetker Baking Powder
- 1 cup caster sugar
- 250g butter, softened (but not melted)
- 1 tsp Queen Natural Vanilla Extract
- 3 eggs
- ½ cup sour cream
- ½ cup milk
- Queen Food Colour Gel in Red, Yellow, Green and Blue
- 300ml thickened cream
- 1 tbsp caster sugar
- 1 tsp Queen Salted Caramel Flavour for Icing
Preheat oven to 180ºC and line 20cm square cake tin with baking paper.
Whisk together flour, Baking Powder and caster sugar in bowl of stand mixer, removing any lumps. Add softened butter, Vanilla Extract, eggs, sour cream, and milk. Stir together until the dry ingredients are wet, then mix on medium high until mixture
lightens in colour and becomes thick and fluffy.
Separate evenly into five bowls. Tint each mixture a different colour, using 3-4 drops of Food Colour Gel.
Add coloured mixture to prepared tin to create five distinct stripes of mixture. Cover tin with foil and bake on lowest shelf for 30-45 minutes, or until an inserted skewer comes out clean. Cake will be very soft and moist, and shouldn’t have changed colour on top. Remove from oven and allow to cool.
Add cream, caster sugar, and Salted Caramel Flavour to a bowl and beat until soft peaks form. Cover with cling wrap and leave in the fridge until ready to assemble.
To assemble, slice cake into coloured sections and crumble with two forks. Start rainbow with a small amount of blue cake crumbs added to base of serving glass. Place cream mixture
into large zip lock bag and cut off the corner. Pipe cream on top of blue cake crumbs, top with green cake crumbs, and repeat layering with cream and cake crumbs until all colours have been used. Serve within 2 hours of assembly.